Sage Pesto

    •    1 cup pine nuts  (I used raw cashews as I didn't have pine nuts on hand)
    •    1 1/2 cups fresh sage leaves, firmly packed
    •    1/2 cup flat-leaf parsley leaves
    •    1/2 cup olive oil
    •    1/4 cup garlic chopped
    •    1 teaspoon salt
    •    1 lemon, juiced
    •    1 tablespoon fresh, mild goat cheese, optional
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until smooth.

Arugula Basil Pesto

1 cup arugula, packed
1 cup fresh basil, packed
6 garlic cloves
½ cup sunflower seeds

2 T. freshly squeezed lemon juice

1 tsp. salt

a pinch of black pepper

1/3 – ½  cup olive oil

Directions:
-Place all ingredients but the oil in food processor and pulse till chopped.

-Pour oil through feed tube while processing till creamy.

Sun-Dried Tomato Pesto

This pesto has so much flavor - toss with pasta or spread on bread...

Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous packed cup sun-dried tomatoes in oil
• 1/4 cup grated parmigianno regianno
• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.
6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.

Penne with Walnut Pesto and Eggplant

From "The Herbal Kitchen", serves 4
-2 small or 1 large eggplant
-2 T. olive oil
-1 tsp. salt

Pesto:
2 cups lightly packed basil leaves
1/2 cup toasted walnuts
2 cloves garlic
1/2 tsp salt
1/4 cup olive oil
1/2 cup freshly rated Parmigiano-Reggiano

3/4 pound penne pasta
1/2 cup roughly chopped toasted walnuts to finish

Preheat oven to 425. Cut the unpeeled eggplant into 3/4 inch cubes. Spread tehm out on a baking sheet that is lined with parchment paper. Drizzle with olive oil and sprinkle with 1 tsp salt. Toss with your hands to distrubte the oil and salt and shake the cubes out into a single layer. Bake for 25-30 minutes until they are brown on the edges and are very soft.

While the eggplant is roasting, bring a pot of salted water to a boil. Prepare the pesto by pulsing the basil, walnuts, garlic and 1/2 tsp salt in a food processor. With the machine running, pour in the olive oil. Scrape down teh bow and add the cheese, pulse again.

Boil the pasta , scoop out 1/2 cup of cooking water into a cup and drain the pasta. Return the pasta to the warm pot, top with pesto, pour in the water and stir until evenly sauced. Scrape the eggplant cubes into the pot and stir gently. Scoop the pasta into warm serving bowls, top with walnuts and serve right away.

Parlsey and mint pesto

1/2 cup whole almonds
1 small clove garlic, peeled
1/2 tsp salt
1 cup packed fresh Italian parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1 and 1/2 T. crumbled ricotta salata cheese
1/4 tsp. freshly ground pepper.

Preheat oven to 350 degrees. Spread almonds on a baking sheet; bake 8-10 minutes, or until fragrant and golden. Let cool.

Place garlic, salt, almonds, parsley, mint, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.

Stir in ricotta salata and pepper; can be stored in the refrigerator, covered, for several days topped with a film of olive oil.

Delicious as dressing on a new potato salad; cook small red potatoes, toss with the pesto when warm, along with 2 stalks thinly sliced celery, 1/4 cup grated ricotta salata, 2 T. olive oil and 2 T. red wine vinegar, salt and pepper.

Arugula and Walnut Pesto

one small clove garlic, peeled
1/2 tsp. salt
1/2 cup walnuts
2 cups fresh arugula leaves
1/2 cup packed fresh basil leaves
1/3 cup extra-virgin olive oil
two T. grated Parmesan cheese
one T. fresh lemon juice

Place garlic, salt, walnuts, arugula, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.

Stir in parmesan and lemon juice. Makes one cup. Can be stored in a covered jar in the refrigerator for several days, with a thin film of olive oil covering the top.

Delicious served tossed with whole wheat pasta, 1/3 cup fresh ricotta cheese, halved cherry tomatoes, and a little lemon zest.